Vol. 6, Issue 5 (2017)
Sensory evaluation of wood apple pulp supplemented kulfi
Shiv B Singh, Anamika Das and Prafull Kumar
The present investigation was made with an attempt to develop a wood apple pulp supplemented kulfi by partial addition of different levels of wood apple pulp and thereafter evaluate the effect of addition of wood apple pulp supplemented kulfi. The basic aim of study was to find out the sensory parameter of Kulfi prepared with addition of Wood Apple with different combination in order to assess the suitable level of addition with maximum acceptability. The data collected on different aspects were tabulated and analyzed statistically using the methods of analysis of variance and critical difference. Organoleptic characteristics (flavour and taste, body and texture, colour and appearance, overall acceptability) were analyzed using 9 point hedonic scale. For control, kulfi mix was standardized to 9% milk fat & 14% sugar to obtain 36% total solid & treatment (T3) was standardized to 6.13% fat, 14% sugar and 15% wood apple pulp, (T2) was standardized to 6.40% fat,14% sugar and 10% wood apple pulp. (T1) was standardized to 7.34% fat, 14% sugar and 5% wood apple pulp. On the basis of findings, it was concluded that T3 was found to be highly acceptable among the other combinations by sensory evaluation. Thus, as per acceptability of the product judged by organoleptic evaluation the treatment can be rated as T3>T2>T1>T0. The cost of product of one kg of Kulfi of treatment T0, T1, T2, T3 was Rs. 69.84, 71.04, 72.24 and 73.44 respectively.
How to cite this article:
Shiv B Singh, Anamika Das and Prafull Kumar. Sensory evaluation of wood apple pulp supplemented kulfi. 2017; 6(5): 34-36.